In a 4-quart kettle cook fennel and onion in oil over moderate heat, stirring, until slightly softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine mixture and simmer until reduced to about 1 tablespoon, about 3 minutes. Add mussels with 1/2 cup stock and simmer, covered, stirring occasionally, until most mussels are opened, about 2 minutes. Add shrimp, scrod, tomato, and remaining 2 1/2 cups stock and cook at a bare simmer until fish is just cooked through, about 2 minutes. (Discard any unopened mussels.) Season mixture with salt and pepper.

Divide seafood between 2 bowls and ladle broth over it. Garnish seafood with lemon wedges and serve with bread.

Menus & Tags

Tags:

Recent Review

I made this as
written and although
very good, a little
bland. Next time I
will kick it up a
bit using the
prescribed(San
Antonio) pepper
flakes. Yes, it
will override the
subtlety of the
saffron, but it
needs some more
flavor. The lemon
was a great addition to the final
dish. A good, light, low fat, high protein dinner.